I’ve been MIA again. It’s 2020 so basically 2020 got in the way. I’ve decided to round out this monster of a year with an elimination diet with hopes of getting some answers to my physical mystery. I have 35 foods to avoid and only a handful are nonvegan. I would have loved a list full of animal products for this, but it is what it is. The items proving to be the most challenging so far are garlic, yeast, and peppers. All peppers. If you know me, you know two things I love are garlic and adding some heat to my food!

I haven’t really enjoyed a lot of the things I’ve made, but these pupusas are just too good to not share! They’re super simple and you can fill them with whatever you want. I used my The Best Vegan Mozzarella recipe with some modifications for this diet. I also made refried beans and used those with cilantro.

With these, a little filling goes a long way. I’m talking about under a tablespoon total, otherwise it’ll all bust out when you flatten the pupusas. Serve this with Salsa de Arbol, Curtido-ish, or Green Salsa (Oil-free, Gluten-free, Vegan). I added some hemp seeds to the green salsa and made mods to fit my diet and it was delicious!


2 cups of masa harina

1.75 cups of warm water

Salt, to taste

Fillings of choice (The Best Vegan Mozzarella, refried beans, cilantro)



Heat a heavy skillet over medium heat. I like to use cast iron.

Mix the masa harina and salt in a bowl. Start with just 1/2 teaspoon of salt and adjust accordingly.

Add your warm water and work into a dough using your hand. You want a smooth dough that doesn’t crack but also isn’t sticky. Add more water, one tablespoon at a time, if the dough is too dry. Add more masa in the same manner if your dough is too wet.

Add oil to your skillet at this time, just enough to completely coat the bottom.

Take about 1/3 cup of dough and roll it into a ball. Flatten the ball in the palm of your hand until it’s about 1/4 of an inch thick.

Add just 1 tablespoon or less of the filling you’re using to the middle. Fold the sides up to make a pouch. You want the sides to all touch. Roll into a ball again, then flatten to 1/4 inch. If there are a few cracks, that’s ok. You can smooth the dough over them.

Place the pupusa in the hot skillet and continue making and adding more until the skillet is full. I can fit 3-4 at a time in mine. You’ll have to make them in batches unless you have two pans going or use a griddle.

I turn the heat down slightly to medium low once they’re all in the pan. Let them cook for about 5 minutes or until they’re golden. This will vary depending upon your stove and pan.

Once golden, flip over and cook the other side until golden. Repeat until you have used all the dough. I usually get 6-8 in a batch depending upon how big I make them.

Serve hot with Curtido-ish or your favorite sauce.

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